The zucchini parmesan is a delicious, simple, and light preparation. I love eggplant parmesan so I wanted to recreate a similar version with zucchini and a few different ingredients.
I’ll explain how I prepared it right away.
If you love these vegetables, eggplants and zucchini, also check out these other little recipes right below, click on the red writings:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
Let’s see what we need to prepare the recipe
- 25 oz zucchini
- 9 oz ricotta
- 12 oz tomato sauce
- 6 oz egg whites
- 1 egg (whole)
- 1.76 oz grated parmesan cheese
- 3 tsp milk
- to taste extra virgin olive oil
- to taste fine salt
Tools
No special tools are needed, just an aluminum tray or ceramic dish, to bake the parmesan in the oven.
Steps
This preparation does not include frying so even the zucchini were baked and not fried.
I started by preparing a tomato sauce where I used chopped pulp, added basil (which for my sauces must never be missing, as a good Genoese 😉) two cloves of garlic, EVO oil, fine salt, and always half a teaspoon of sugar. I let this light sauce simmer for twenty minutes and then set it aside.
I took the zucchini, washed them, and cut them lengthwise, prepared slices that I placed on baking paper, previously greased, and after drizzling some more oil on the surface of the slices, I put them in the oven for about 15 minutes at 355°F fan-assisted.
Once soft, I took them out of the oven and started assembling the parmesan.
In a bowl, beat together the egg whites and the whole egg, with a pinch of salt.
Take a baking dish and start with a light layer of sauce at the base.
We are ready to proceed with the layers: arrange the zucchini slices, a few tablespoons of ricotta that you have softened in a container with two/three teaspoons of milk, a sprinkle of parmesan, and at each layer also a few tablespoons of the beaten egg white mixture.
➡️Note: The egg white and egg mixture helped make the parmesan more compact, it’s a trick that makes it delicious and also keeps it more assembled, try it and let me know.
Continue with the layers until you run out of ingredients. Once ready, another generous sprinkle of parmesan and off to the oven. It will need to cook for about 25 minutes. When you see the crust on top and the preparation is well compacted, turn off the oven.
I assure you that despite the NON-FRYING and the light ingredients, this parmesan will be delicious and appetizing. TRY IT
Tips on Zucchini Parmesan
The zucchini parmesan will be perfect even with tastier ingredients.
If instead of ricotta you prefer to add mozzarella, brie, or taleggio, it will be equally appetizing. If you want, you can also add slices of ham or other deli meats.
I look forward to sharing more DELICIOUS but CONSCIOUS recipes with you. If you like, you can follow my kitchen adventures also on my INSTAGRAM page ⬅️😉
FAQ (Frequently Asked Questions)
Will you make the zucchini parmesan again?
I hope so and I hope it wins you over too.
